| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 24 | Peeled and deveined shrimp; (16 to 20 count) | |
| 2 | c | (4 sticks) butter; melted |
| 1/2 | c | Chopped green onion; (white part only) |
| 1 | tb | Chopped fresh parsley |
| 1 1/2 | tb | Fresh lemon juice |
| 1 | tb | Finely chopped fresh garlic |
| 1/4 | c | Dry white wine such as Chablis |
| 1 1/2 | c | Plain dry bread crumbs |
| 1 | tb | Dried basil |
| 1 | tb | Dried oregano |
| 1 | tb | Garlic salt |
| 1 | tb | Garlic powder |
INSTRUCTIONS
Notes: Norton's Marine Dining Room, Green Lake. Milwaukee Journal Sentinel. Preheat oven to 450 degrees. Divide shrimp among four 6-inch oven-proof casserole dishes. Combine butter, onion, parsley, lemon juice, garlic and wine to make garlic butter. Ladle mixture equally over shrimp in each dish. Combine bread crumbs, basil, oregano, garlic salt and garlic powder. Sprinkle evenly over shrimp in each dish. Bake 8 to 10 minutes or until shrimp are golden brown and butter is bubbling. Makes 4 servings. David Sasse, executive chef, sent the shrimp recipe. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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